Miso Aubergine & Sticky Coconut Rice With Steamed Kale & Avocado

Combining umami-rich aubergine, creamy coconut rice, and tangy avocado creates a harmonious blend of flavours and textures.

Serves 2

Prep- 10 minutes

Cook- 20 minutes

Ingredients

1 x aubergine

  • 150g/¾ cup Basmati rice

  • 50g/2 oz coconut cream

  • 2 tbsp miso paste

  • 1 tbsp soy sauce (use tamari if gluten-free)

  • 1 x avocado

  • 1 x lime

  • 2 x spring onions

  • 1 red chilli

  • 200g/7 oz kale

  • 1 tsp sesame seeds

Method

  1. Preheat the oven to 200°C/390°F/Gas Mark 7.

  2. Halve the aubergine lengthways and score the flesh in a criss-cross pattern with a sharp knife, scoring about 1cm deep. Place the aubergine halves on a baking tray and drizzle with vegetable oil. Roast for 20 minutes.

  3. Meanwhile, rinse the rice in a sieve, then tip into a saucepan and add 350ml boiling water. Crumble in the coconut cream. Place the pan over a medium heat and simmer with the lid on for 15–17 minutes until most of the water has been absorbed and the rice is soft and sticky. Set aside with the lid still on.

  4. In a small bowl, combine the miso paste and soy sauce with a drizzle of vegetable oil and 1–2 tablespoons water. Mix well. Once the aubergine halves have been in the oven for 20 minutes, remove and spoon this miso mixture over the top. Return to the oven for a final 10 minutes until soft and jammy.

  5. Peel, stone and slice the avocado and squeeze over half the lime juice. Thinly slice the spring onions and red chilli and set aside. Roughly chop the kale and add to a saucepan over a high heat with 200ml boiling water and a pinch of salt. Cover and lightly steam for 3–4 minutes until softened, then drain well. At the same time, toast the sesame seeds in a dry frying pan over a high heat for 2 minutes until golden.

  6. When everything is ready, serve the aubergine and rice alongside the steamed kale and sliced avocado. Scatter over the sesame seeds, sliced red chilli and spring onions, and finish with a good squeeze of the remaining lime.

Aisling GilheanyComment